Rhubarb Clafoutis

Another rhubarb recipe for you to try!  It is very easy and absolutely delicious – try it now, you won’t be disappointed!

500g rhubarb

Grated zest of 1/2 orange and juice of the whole orange

125g caster sugar

50g plain flour

pinch of salt

3 eggs, lightly beaten

250ml milk


Cut rhubarb into short lengths and put in a baking tin with orange juice and 2 tbls of the sugar.  Toss well and roast in an oven, preheated to 2ooC for 10 minutes until just beginning to caramelise around edges.  Cool and drain in a sieve.

Turn oven down to 180C.  Lightly butter a 25cm round baking dish or rectangular one 25x20cm.  Make the batter by sifting the flour and salt into a bowl and stir in the sugar.  Make a well in the centre and add the beaten eggs,  Draw in the flour, mixing well and then beat in the milk, to form a smooth batter.

Pour the batter over the rhubarb, which you have placed in the bottom of the baking dish or tin.  Bake at 180C for 35-40 minutes until puffed up.

It is really good eaten warm but may be eaten cold also.  Dust with icing before serving and serve with cream or yogurt.

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